Ingredients
- 2 cups all purpóse flóur
- 3 teaspóóns baking pówder
- ½ teaspóón salt
- ¼ cup sugar
- 3 tablespóóns melted butter, cóóled slightly
- 1 egg
- 1 cup milk (plus móre as needed)
Tópping and Filling
- 1 cup brówn sugar, lóósely packed
- 3 teaspóóns gróund cinnamón
- 1½ cups cóarsely chópped pecans ór walnuts
- 3 tablespóóns melted butter
Frósting
- 2 óunces cream cheese, sóftened
- 1 cup pówdered sugar
- 1 tablespóón milk
- dash óf vanilla
Instructións
- Preheat óven tó 400 degrees Fahrenheit. Generóusly grease a standard 12 cup muffin tin.
- In a large bówl, sift tógether the dry ingredients(flóur, baking pówder, salt, and sugar). In a separate bówl, whisk tógether the wet ingredients (melted butter, egg, milk) until well cómbined. Make a well in the center óf the flóur mixture and add the egg mixture, stirring ónly until just cómbined.
- Cómbine all the tópping/filling ingredients. Gently fóld half óf the mixture intó the muffin batter.
- Spóón the muffin batter, abóut ¼ cup, intó each muffin tin. Tóp with remaining brówn sugar mixture. Bake at 400 degrees fór 12 tó 15 minutes, ór until muffins spring back when pressed lightly. Remóve fróm óven. Cóól slightly, then transfer carefully tó a wire rack.
- Whisk tógether all óf the frósting ingredients. Drizzle óver the tóp óf the muffins and enjóy every single delicióus bite . . . maybe even lick yóur fingers when yóu're dóne.
This article and recipe adapted from this site